Safeway Split Pea Soup
2 tablespoons olive oil
2 onions, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 lbs. ham hocks (about 3)
1-1 1/2 lbs. ham steak, fat removed, cut into 1-inch pieces
4 bay leaves
3 quarts (12 cups) water
1 lb. split peas, rinsed
1 teaspoon dried thyme
What I did have was a ham. For the ham hocks and ham steak portion I used about a ham steak's worth of 1" cubes and the de-meated bone.
As referenced above I left out the carrots and the thyme but I usually substitute an Italian herb mix if I am out of thyme.
In a large soup pot, heat olive oil over high heat. Sauté onions, carrots and celery until vegetables begin to brown, about 6 minutes.
Add ham hocks, chopped ham, bay leaves and water.
Bring to a boil, reduce heat and simmer, partially covered, for 2-2 1/2 hours or until ham is very tender. Remove ham hocks and bones. Shred meat into bite-size pieces and return to stock. Discard bones.
Add split peas and thyme. Simmer, uncovered, 1 hour and 20 minutes or until peas dissolve and thicken soup. Remove bay leaves.
Ridiculously, I don't have a picture of the finished product. I have some in a container for lunch but that is not the perfect presentation, especially for split pea soup, second only to gizzards for being a bad food model.